Palermo Steaks with Warm Fennel and Tomato Salad
Mediterranean flavors meld in a warm fennel-tomato salad served with juicy pan-seared steaks. This one’s good enough for company.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sunbasket.com.
Cooking tools:
- Paper towel
- Skillet
- Plate
- Cutting board
- Chef's knife
Ingredients
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 2 organic rib-eyes (about 7 ounces each)
- 1 organic fennel bulb
- 1 organic tomato
- 1 wedge preserved lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Pastrami-Spiced Steak Salad with Pickled Vegetables and Remoulade
sunbasket.com
Steak and charred vegetables with basil and lemon
sunbasket.com
Steak with Grilled Fennel & Tomato Salad
besthealthmag.ca
Steak with Italian-style greens and salsa verde
sunbasket.com
Spaghetti and meatballs with romaine salad
sunbasket.com
Steak Salad with Sun-Dried Tomatoes, Artichokes, and Creamy Balsamic Dressing | America's Test Kitch
americastestkitchen.com
Seared Salmon with Artichoke-Olive Tapenade and Citrus-Fennel Salad
sunbasket.com
Sole and Farro with Fennel, Oranges, and Olives
sunbasket.com